Enjoy this delicious new take on a classic. 


  • 125g butter, diced and softened to room temperature

  • 1/2 cup CSR Caster Sugar

  • 1/4 cup CSR Demerara Sugar

  • 3 extra large eggs

  • 2/3 cup sour cream

  • 1 tsp vanilla extract

  • 1 1/2 cups plain flour

  • 2 tsp baking powder

  • 2 small granny smith apples, peeled, cored and cut into thin slices

  • 1 tsp lemon juice

  • 2 tbsp CSR Demerara Sugar

  • 1 tsp cinnamon

  • Cream or ice-cream, for serving


  • 1.

    Pre-heat oven to 170C (150C fan-forced). Grease and line the base of a 23cm fluted round pan with removable base. Place butter and sugars into the bowl of an electric beater. Beat until pale and creamy. Add eggs one at a time until well incorporated.

  • 2.

    Add sour cream and vanilla, mixing well. Fold in flour and baking powder, mixing until batter is smooth. Spoon into prepared pan, smoothing the top.

  • 3.

    Toss apple slices with the lemon juice. Combine demerara sugar and cinnamon, set aside.

  • 4.

    Arrange apple slices around the outer edge of the batter and then within the centre. Sprinkle with the cinnamon mixture and bake for 50-55 minutes. The middle will be just cooked. Allow to cool slightly before removing the outer rim of the pan. Serve warm with cream or ice-cream.


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